Today’s menu was:
・Bibimbap (Meat)
・Bibimbap (Vegetable)
・Wakame Seaweed Soup
・Mini Fried Fish
・Steamed Rice
・Milk
Following Chinese and Japanese menus earlier this week, today featured Korean cuisine. Bibimbap is Korean “비빔밥 (bibimbap)”, from “비비다 (bibida)” = to mix and “밥 (bap)” = rice—literally “mixed rice.”
Typical toppings include seasoned minced meat and assorted namul: spinach (시금치, sigeumchi), bean sprouts (콩나물, kongnamul), carrot, zenmai fern, and more, all arranged for color and texture, then finished with 고추장 (gochujang) and a drizzle of sesame oil.
Its hallmark is the harmony of colors, textures, gentle heat, and umami—one reason it’s so beloved as a home-style dish.
Served in a hot stone bowl, it’s called 돌솥비빔밥 (dolsot bibimbap), famous for its toasty, crispy rice.
In Class 1-2, students were full of energy as they prepared for their upcoming culture festival stage performance.
They served cheerfully and began lunch together with a lively “Itadakimasu!”
※All photos posted here were taken with school-owned cameras, transferred via cable to teachers’ PCs, and uploaded to the website from a securely managed environment.
